Meatloaf Pepper Rings

 

This recipe while cooking smelled so fragrant and made the house smell like when fall has come and you have something in the slow cooker, all day.   The dish was very low calorie and tasty!  Ted was so sweet and said that all the meals including this one, have been better than A+ and that means a lot!  It took about 45 minutes to cook and ten to mix together but it was worth the time!

Serves 4     Total time for prep about one hour to the table

Ingredients:
  • 4 large bell peppers (red, yellow, or orange)
  • 2 lbs. lean ground beef
  • 1½ tsp creole seasoning
  • ¼ cup Italian bread crumbs
  • 1 egg
  • ¼ cup shredded Parmesan
  • A pinch crushed red pepper flakes
  • 3 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp fresh chopped parsley
  • 1 cup shredded Italian cheese blend
  • 1 28 oz. can crushed tomatoes
Instructions:
  1. Prepare peppers by slicing off a little of the top and bottom of each pepper. Do not discard these. Cut out ribs and seeds. Slice into 3 thick rings and place on a sheet pan lined with parchment for easy clean up. Dice up remaining parts of peppers to use in meat mixture.
  2. Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers until combined.
  3. Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper.
  4. Heat olive oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later).
  5. Brown each stuffed pepper ring for about 4 to 5 minutes on each side. You may need to do this in 2 batches depending on the size of your pot.
  6. Once, browned on each side, pour crushed tomatoes over the stuffed pepper rings. (Transfer to casserole dish before topping with crushed tomatoes if you do not have an oven-safe pot.
  7. Bake at 350 degrees for 35 to 45 minutes. Top with cheese and bake for 5 more minutes. Top with fresh parsley and serve.
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